Ten Bean Soup Ii Recipes

10 BEAN SOUP

10 Bean Soup image

Yes, another soup recipe! We really love a hot bowl of soup on a cold winter day for lunch. The challenge is keeping it low fat and healthy. This bean soup is fantastic! It makes alot and it freezes well. You can really use any favorite bean mixture (dry) or use your own! I buy the 10 Bean mix in bulk at a local grocery store. It also has some pearl barley thrown in there too!

Provided by Sky Hostess

Categories Beans

Time 13h

Yield 1 pot, 10 serving(s)

Number Of Ingredients 14

Ingredients

2 cups 10 bean soup mix, dry
2 (14 1/2 ounce) cans fat-free low-sodium chicken broth
1 (14 1/2 ounce) can vegetable broth
3 cups water
1 (14 1/2 ounce) can diced tomatoes (with liquid)
1 tablespoon canola oil
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
2 carrots, sliced
2 celery ribs, sliced
2 -3 garlic cloves, minced
1 cup frozen green beans
1 cup frozen corn

Steps:

Soak beans in water overnight. Drain the beans the next morning or afternoon.
In large soup pot saute onion, carrot, and celery in oil for about five minutes. Add garlic, salt, and pepper and saute another five minutes.
Add chicken broth, vegetable broth, diced tomatoes, water, and beans to vegetable mixture.
Bring to a boil. Reduce heat to a low boil and cover. Cook for about 2 hours. Stir occasionally.
Add green beans and corn and contine to cook covered for about 1 more hour or until beans are tender.
Prep time is soaking beans overnight and chopping vegetables.

Nutrition Facts : Calories 63.1, Fat 2.2, SaturatedFat 0.3, Sodium 277.4, Carbohydrate 9.6, Fiber 2, Sugar 2.5, Protein 3

TEN BEAN SOUP I

Ten Bean Soup I image

A hearty bean soup.

Provided by Laurie Brantley

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 9h50m

Yield 6

Number Of Ingredients 7

Ingredients

1 (16 ounce) package dry mixed beans
4 slices bacon
½ onion, chopped
2 cloves garlic, minced
3 stalks celery, chopped
salt to taste
ground black pepper to taste

Steps:

Soak beans in water overnight.
Fry bacon slightly, then add onion, garlic, and celery. Cook until onion is tender.
Place drained beans in large pot. Add water to cover beans. Add bacon, onions, garlic, and celery. Cook until beans are tender (this takes a while...at least 1 1/2 hours). Add salt and pepper to taste.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 44.8 g, Cholesterol 12.7 mg, Fat 9.5 g, Fiber 19.7 g, Protein 19.6 g, SaturatedFat 2.8 g, Sodium 322.1 mg, Sugar 2.9 g

10-BEAN SOUP

10-Bean Soup image

We made this without the smoked turkey and ham hock, and it was still heavenly. This was a great way to use the stock from turkey dinner. Recipe courtesy of Variety Pack Favorite Recipes From Jan and Norman. Serving size is estimated. Delicious!

Provided by AmyZoe

Categories Beans

Time 3h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb beans (10 bean variety, lima beans, kidney beans, red beans, lentils, etc)
onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
1 teaspoon basil
2 carrots, chopped
1 -2 tomatoes, chopped
1 tablespoon garlic
1/2 teaspoon black pepper
1 lb smoked turkey (cubed) or 1 lb smoked ham (cubed)
1 ham hock
3 1/2 quarts chicken stock

Steps:

Finely chop onion, red and green bell pepper, celery, carrot, tomatoes, and garlic.
Rinse beans and drain.
Add chicken stock.
Stir in onion, bell peppers, celery, basil, carrot, tomatoes, garlic, and black pepper.
Stir in ham hock and smoked turkey.
Cover and bring to a boil.
Reduce heat to medium.
Uncover and simmer for 2 1/2 hours, until beans are tender.
Remove ham hock and remove any meat from the bone and return to beans.

Nutrition Facts : Calories 228, Fat 6.5, SaturatedFat 1.7, Cholesterol 36.4, Sodium 1142.5, Carbohydrate 20.6, Fiber 1.4, Sugar 9.6, Protein 21.3

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